Mold Detox Friendly Easy Roasted Vegetables
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Learn more →Ingredients
4 servings
- 1 medium zucchini, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or leave it unlined.
- 2
In a large bowl, combine the zucchini, red bell pepper, red onion, and cherry tomatoes. Drizzle with the olive oil, then sprinkle with the garlic powder, Italian seasoning, salt, and black pepper. Toss until every piece is evenly coated.
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